Roasted Garlic Tomato Burrata Caprese is the perfect topping to serve with this rustic sourdough Ciabatta. The flavors blend so well together and both are very easy to make but impressive to serve.

The ciabatta and Caprese together are very elegant dish to serve as an appetizer for you holiday meals. I love how the flavors blend together so well.

Sourdough baking is not as difficult as it may seem. The key to a successful sourdough baking day is a mature starter. My starter, pictured below, is over 11 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.

The dough for these Ciabatta rolls is a very wet or slack dough that you cannot shape in to a roll. The dough is patted out on a well-floured board and then cut into 10 pieces with a bench knife.

The Roasted Tomato Garlic Caprese is so easy to make. Tomatoes, garlic, and spices are together drizzled with a bit of olive oil and then roasted. The smell from this dish roasting in heavenly!! After the tomatoes have roasted, the garlic is squeezed out of the bulb and mixed with everything.

This post has affiliated links, if you purchase items through these links, I receive a few pennies but your price doesnt change.

Sourdough Ciabatta with Roasted Garlic Tomato Burrata Caprese, THM XO

• 3/4 cup (216 grams) sourdough starter
• 2 cups (470 grams) water
• 3 cups (440 grams) white whole wheat flour
• 1 1/2 teaspoons salt
• sprouted flour
• Roasted Tomato Garlic Buretta Caprese
• 16-ounces fresh Cherubs Grape Tomatoes
• 3/4 cup diced red onion
• 2 garlic bulbs
• 1/2 cup chopped fresh basil, plus additional to garnish
• 2 4-ounce buratta cheese balls
• 1/4 cup olive oil
• salt and pepper
• Ciabatta instructions:
• Mixing: In a 3-quart bowl combine sourdough starter, water, whole wheat flour, and salt. Mix well. Cover the bowl and allow the dough to rest at room temperature.
• Stretch and folds: One hour after you have mixed the dough, use a spatula to stretch and fold the dough. Repeat the stretch and folds 2 more times in the next 2 hours.
• Fermenting: Allow the dough to ferment a total of 5 hours from the time you mixed it.
• Shaping: Dust a cutting board with sprouted flour. Dump the dough on top of the sprouted flour. Sprinkle some more flour over the dough. Pat the dough out into a rectangle 10 inches long x 14 inches wide. Cut the dough into 10 pieces with a bench knife. Use the bench knife to transfer the ciabatta dough pieces to a parchment covered baking sheet. Allow ciabatta to rise for 2 hours.
• Baking: Preheat oven to 400 degrees F. Bake Ciabatta for 18-20 minutes or until lighty browned. Remove form the oven and cool on a wire rack. 10 ciabatta rolls
• Roasted Tomato Garlic Buretta Caprese instructions:
• Roasting: Preheat oven to 400 degrees F. Cut the tomatoes in half. In a baking dish combine tomatoes, onion, and basil. Cut off the top of the garlic bulbs to expose the cloves of garlic. PLace the bulbs in the baking dish. Drizzzle the olive oil over the garlic cloves and tomatoes. Sprinkle with salt and pepper. Bake for 20 minutes. Remove the baking dish from the oven. Squeese the garlic bulbs to release the pulp. Mix the garlic pulp with the roasted tomatoes. Place the burrata in a serving dish. Spoon the tomatoes over and around the burrata. Top with additional basil to garnish.
• To serve: Cut 4 rolls in half lengthwise to give 8 pieces. Grill. Serve with the caprese. The remaining rolls can be frozen to use later.
• Note: The ciabatta rolls are a THM E fuel. When you serve them with the Caprese ot will be an XO due to the oil and cheese in the caprese.

In a 3-quart bowl combine sourdough starter, water, whole wheat flour, and salt. Mix well. Cover the bowl and allow the dough to rest at room temperature.

Dust a cotting board with sprouted flour. Dump the dough on top of the sprouted flour.

Pat the dough out into a rectangle 10 inches long x 14 inches wide. Cut the dough into 10 pieces with a bench knife.

Use the bench knife to transfer the ciabatta dough pieces to a parchment covered baking sheet.

Cut the tomatoes in half. In a baking dish combine tomatoes, onion, and basil. Cut off the top of the garlic bulbs to expose the cloves of garlic. Place the bulbs in the baking dish. Drizzzle the olive oil over the garlic cloves and tomatoes. Sprinkle with salt and peppe

The garlic is soft and it is easy to sqeeze the pulp out of the bulb.

This post has affiliated links, if you purchase items through these links, I receive a few pennies but your price doesnt change.

AMAZON

Montana Whole Wheat Flours are the best. I use Praire Gold in most of my baking. It ia hard whiet spring wheat and we love the taste of it.

Sprouted flour

Olive Oil

Parchment paper is a baker’s friend. It keep your baking sheets clean and your food doesn’t stick.

A bench knife is one of my favorite tools. You can use it to scrape the counter or cutting board clean or use it to cut and transfer dough. I love it.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Sourdough Ciabatta with Roasted Tomato Garlic Buratta Caprese

Course Side Dish

Prep Time 40 minutes

Cook Time 20 minutes

fermenting time 7 hours

Servings 10

Author Glenda Groff

Ingredients

• 3/4 cup 216 grams sourdough starter
• 2 cups 470 grams water
• 3 cups 440 grams white whole wheat flour
• 1 1/2 teaspoons salt
• sprouted flour
• Roasted Tomato Garlic Buretta Caprese
• 16 ounces fresh Cherubs Grape Tomatoes
• 3/4 cup diced red onion
• 2 garlic bulbs
• 1/2 cup chopped fresh basil plus additional to garnish
• 2 buratta cheese balls
• 1/4 cup olive oil
• salt and pepper

Instructions

1. Ciabatta instructions:
2. Mixing: In a 3-quart bowl combine sourdough starter, water, whole wheat flour, and salt. Mix well. Cover the bowl and allow the dough to rest at room temperature.
3. Stretch and folds: One hour after you have mixed the dough, use a spatula to stretch and fold the dough. Repeat the stretch and folds 2 more times in the next 2 hours.
4. Fermenting: Allow the dough to ferment a total of 5 hours from the time you mixed it.
5. Shaping: Dust a cotting board with sprouted flour. Dump the dough on top of the sprouted flour. Sprinkle some more flour over the dough. Pat the dough out into a rectangle 10 inches long x 14 inches wide. Cut the dough into 10 pieces with a bench knife. Use the bench knife to transfer the ciabatta dough pieces to a parchment covered baking sheet. Allow ciabatta to rise for 2 hours.
6. Baking: Preheat oven to 400 degrees F. Bake Ciabatta for 18-20 minutes or until lighty browned. Remove form the oven and cool on a wire rack. 10 ciabatta rolls
7. Roasted Tomato Garlic Buretta Caprese instructions:

8. Roasting: Preheat oven to 400 degrees F. Cut the tomatoes in half. In a baking dish combine tomatoes, onion, and basil. Cut off the top of the garlic bulbs to expose the cut cloves of garlic. PLace the bulbs in the baking dish. Drizzzle the olive oil over the garlic cloves and tomatoes. Sprinkle with salt and pepper. Bake for 20 minutes. Remove the baking dish from the oven. Squeese the garlic bulbs to release the pulp. Mix the garlic pulp with the roasted tomatoes. Place the burrata in a serving dish. Spoon the tomatoes over and around the burrata. Top with additional basil to garnish.

   To serve: Cut 4 rolls in half lengthwise to give 8 pieces. Grill. Serve with the caprese. The remaining rolls can be frozen to use later.

9. Note: The ciabatta rolls are a THM E fuel. When you serve them with the Caprese ot will be an XO due to the oil and cheese in the caprese.